• Journal of Sericultural and Entomological Science
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• v.38 no.1
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• pp.1-6
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• 1996

The physical properties of mulberry leaf noodle were compared with 3 level of rates(5, 10, and 20%) of mulberry leaf powder to wheat flour and 6 times of leaf picking seasons. The contents of rutin, ${\gamma}$-aminobutyric acid (GABA) and inorganic compounds in mulberry leaf were analyzed with seasons and pretreatment of mulberry leaf. Dry matter content of mulberry leaf powder was about 20%. The leaf powder passed through 100 mesh sieve was 6% from fresh leaf weight. Through the taste test, 10% mulberry powder rate to flour was the best. Rutin content decreased with season, 319mg/100g DW on May 13, but 111mg/100g DW on May 26 and 43mg/100g DW on June 9. Rutin in dry leaf lost 37% by steaming and 83% by in boiling water. CAGA content on leaf decreased with season, 27.7mg/100g FW on May 13 and about 60% of on June 9.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.779-784
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• 2007

This study investigated quality characteristics of wet noodles with addition of paprika powder prepared by different cultivars, freeze dried Special paprika powder (FDSP) and freeze dried Fiesta paprika powder (FDFP) at 0.5, 1.0 and 2.0% based on flour source, respectively. The wet noodles containing paprika powder exhibited higher values for cooked weight, volume, water absorption, and turbidity. When the amount of FDSP increased, the Hunter L (lightness) value of cooked noodles decreased but a (redness) value and b (yellowness) value increased. When the amount of FDFP increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased but b (yellowness) value increased. From textural properties measured by a texture analyzer, the noodles with paprika powder were significantly lower in hardness, cohesiveness, springiness, gumminess and chewiness than those of 100% wheat noodle. The results of sensory evaluation of cooked noodles containing paprika powder indicated that the cooked noodles with 1.0% paprika powder showed the highest value.

• The Journal of the Petrological Society of Korea
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• v.22 no.1
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• pp.9-17
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• 2013

Trachytic cliff showing a unique appearance like noodle is located in the Mt. Bipa, Seo-myeon, Ulleung island. This cliff is named 'Guksubawi'(means noodle-like rock) by its appearance. There is cliffs on three sides except north side and each side shows semi-vertical columnar joints obviously. This columnar joint has different character in appearance and mineralogy according to their direction and this tendency is remarkable in contrast between the east side and the west side. The consideration of the cooling processes after eruption of trachytic lava based on the contrast of both columnar joints dealt in the full text. In the morphological approach, the columnar joint on the east side has narrower space and chisel-like marks than the west side. And the joint walls are sharper on the east side than west side too. In the mineralogical approach, then, trachyte on the west side has bigger phenocrysts than the east side and is showing glomeroporphyritic texture and weak trachytic textures of lath of plagioclase. Around these differences between the east side and the west side, it modelled the typical temperature gradient while the cooling processes of hot rocks and the east side, consequently, corresponds to exterior of the entire trachytic volume. The columnar joint of the Guksubawi has the value of landscape and scientific importance about the forming processes of the columnar joint of trachytic lava, and so supposed it has enough values to preserved as natural heritage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.67-74
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• 2003

Quality characteristics of dough and noodles prepared from Korean wheat flours (Gru and Tapdong) were evaluated by substituting foreign wheat flours and starch in the formula. Korean wheat flours showed greater water absorption and weakness as well as protein and ash contents, but lower stability than the foreign wheat (control) By increasing substituted foreign wheat flours, water absorption of domestic Gru and Tapdong decreased. Dough development time decreased for Tapdong by substituting up to 30％ with foreign wheat flours. When imported wheat flours added in Gru and Tapdong, weakness of dough was decreased. Adhesiveness of dough was increased in all samples according to water adding, and Gru particulary showed the most high adhesiveness at 65% water and 10~20% replacement. From the mechanical texture test, Tapdong noodles were increased in cutting force by increasing amounts of imported wheat but decreased in extension distance. However, Cru noodles showed the opposite tendency. Hardness, adhesiveness, and chewiness of noodles were increased in all samples by increasing amounts of substitution with imported starch. As a result of cooked noodles test, Korean wheat noodles showed relatively lower values in cutting force and extension distance than in those of the control Studies of noodle-related characteristics of Korean wheat flours indicated that domestic soft wheat such as Gru might have high quality above the foreign wheat in noodle preparation by adding flours containing high amylose or low gluten.

• Current Research on Agriculture and Life Sciences
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• v.30 no.2
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• pp.61-67
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• 2012

In this study, hydroxypropyl methylcelluloses (HPMCs) were added to prepare the rice noodle and the effects of water dosage, HPMC content, and viscosity level of HPMC on the noodle-making properties of rice dough were examined. As the water dosage was increased, the rice dough after roller pass became more flat and homogeneous. However, when the water dosage was over a certain range, the rice noodle became more waved. In the test result of various HPMC contents, 3% HPMC addition was turned out to be an optimum condition for the best noodle-making properties of rice dough. As the viscosity level of HPMC decreased, the rice dough after roller pass became inhomogeneous. However, the lowest viscosity level HPMC (PMC 40H) did not show any waved rice noodle at even high water dosage indicating the improved noodle-making properties of rice dough. On the whole, it seems that 56~58% water dosage, 3% HPMC content, and high viscosity HPMC (PMC60U) were the optimum condition for preparation of good rice noodle.

• 건강소식
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• v.35 no.8
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• pp.22-23
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• 2011

연일 $30^{\circ}C$를 오르내리는 무더위에 자칫하면 식욕까지 떨어질 수 있다. 여름철에는 무더위로 입맛을 잃을 뿐 아니라 집중호우가 지나간 후 병균, 해충 등의 번식으로 식중독균, 전염병이 돌 수 있다. 여름철 입맛도 살리고 전염병도 예방할 수 있는 식사습관으로 어떤 것이 있을까?

• Korea Petroleum Association Journal
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• s.303
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• pp.21-23
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• 2017

트럼프의 미국 우선주의적인 에너지 정책에 온 세계가 생소해 하는 것은 자원 개발에 관한 국가이기주의는 이제까지 주로 중동, 아프리카, 러시아 등 자원생산국의 전유물로만 여기던 고정 관념 때문이다. 본고에서는 트럼프 신행정부의 에너지정책의 유래와 배경을 정확히 이해하고, 왜 미국이 현 시점에서 국수적인 에너지정책으로 갈 수 밖에 없는 지를 논의해 보고자 한다.

• The Monthly Diabetes
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• s.238
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• pp.34-35
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• 2009

무더웠던 여름 내 잃었던 입맛을 돋우게 해줄 음식이 그리워진다면 메밀은 그야말로 안성맞춤인 식품이다. 여름철이 되면 시원한 메밀국수로 속을 달래고 기나긴 겨울밤 메밀묵을 야참으로 즐겨 먹었던 만큼 예부터 메밀은 우리에게 친근한 음식이다. 우리민족에게 가까운 음식인 메밀은 중국과 일본, 폴란드에서는 기능성 식품으로 인지되고 있을 만큼 건강음식으로 각광받고 있다. 알고 먹으며 건강에 더 이로운 음식, 메밀! 도대체 우리 몸에 어떤 영향을 미치는 것일까. 영양만점 메밀에 대해 살펴보자.

• Defense and Technology
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• no.11 s.153
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• pp.38-46
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• 1991

국제공동개발은 국수주의(내쇼날리즘), 기술이전, 기업간의 경쟁, 각국 조직기구의 서로 다른점등 4대 장애를 비롯하여 여러 어려움이 뒤따른다. 실제적으로 구체적인 공동개발 추진단계에 이르면, 매우 많은 난제들이 발생하게 된다. 대표적인 예가 EFA계획이다. 또한 전혀 다른 임무를 요구하면서도 그것을 1개 기종에 실현하고자 노력하는 경우도 있다. 이는 현대 첨단장비의 개발과 조달에는 많은 자금이 소요되기 때문이다

• Journal of Welding and Joining
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• v.28 no.3
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• pp.23-26
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• 2010